Flaxseed is useful, but it cannot be eaten in the quantities in which we eat sunflower seeds. Experts say about 2-3 spoons, as the maximum daily dose of consumption, the excess of which can be harmful instead of the expected benefits.
In order not to exceed the norm and at the same time enjoy the rather interesting taste of these seeds, do not eat them with a spoon for dietary purposes, but as a seasoning in salads and additives to cookies, bread rolls, bread.
By the way, there are studies showing that the fatty acids contained in flax seeds do not disintegrate under temperature conditions corresponding to baking bread.
- wheat flour - 4 cups;
- milk - 300 ml;
- dry yeast - 2, 5 tsp;
- salt - 2 tsp;
- sugar - 4 tbsp. l .;
- flax - 15 g;
- vegetable oil - 2 tbsp. l
- kefir - 2 tbsp. l
Cooking time: 3 hours; number of servings: 10.
1. In a deep bowl, pour the milk. The greater his percentage of fat, the better. Milk should be fresh, room temperature, and even better - warm.
2. Add dry yeast to the milk and, stirring them, let stand 10-15 minutes.
3. Then, once again, having well mixed the milk with the yeast, gradually pour the flour into it, stirring occasionally. Add salt and sugar there. It should make a soft, elastic dough that does not stick to your hands. If flour is not enough, you need to add some more.
4. Knead the dough well, put in a bowl greased with vegetable oil, cover with a towel and put in a warm place for 1, 5-2 hours.
5. After the time is over, knead the dough again and let it rest for another 15 minutes. Then fold the dough into a greased baking dish, twisting it a little.
6. Top the dough with butter kefir and sprinkle with flaxseeds.
7. Send bake in preheated to 170 degrees oven for 40 minutes. Ready loaf get out of the oven, let cool for a while and serve.